This recipe is from my new cookbook No More Secrets, Recipes from the Cow Bay Cafe by Adriene Johnston. This is a seriously amazing cookbook!! The best part about it is that its written by a womon from a small town in Northern British Columbia right near where I grew up. Soooo of course I'm going to love it.
Any way, lets check out this recipe - I'm a little tired right now because I just worked a 14 hour day, so please excuse me if my post isn't as coherent (or as long) as usual. :)
Pan Roasted Halibut
Recipe from No More Secrets
- 6 bulbs garlic
- 3 sprigs fresh rosemary, halved
- salt and freshly ground black pepper
- 6 tbsp extra virgin olive oil
- 1 bulb roasted garlic
- 2 cups whipping cream
- 1 tsp kosher salt (I would probably just use half a tsp next time i make this - it was a touch salty)
- 1/4 tsp chile flakes
- a little fresh grated nutmeg
- 1 bay leaf
- 1 tsp whole fresh black peppercorns
- 3/4 c instant dry potato flakes
- 1/2 tsp fine sea salt
- 1/2 tsp garlic powder
- 1 tsp dry dill
- 1/2 tsp freshly ground black pepper
- 1/4 c fresh dill, finely chopped
- 6 8-oz pieces fresh halibut (thawed, frozen halibut will work in a pinch too)
- Preheat oven to 350F.
- To roast garlic, remove the excess outer skin, trim off the stem end and place the garlic bulbs in a small pie pan. Sprinkle generously with salt and pepper. Place the rosemary sprigs on top of the garlic. Drizzle the olive oil over the garlic bulbs. Cover the pan tightly with aluminum foil and roast in the preheated oven for 50 minutes and reserve.
- To make the garlic cream, add the cream, salt, chile flakes, bay leaf and peppercorns. Squeeze out the soft garlic from the roasted garlic bulb and add it to the cream. Drop the skins into the sauce too. Cook over medium-high heat, stirring frequently until thickened and reduced by half.
- Strain the garlic mixture through a sieve and press on the garlic until it is all pushed through the sieve and you are only left with the skins and debris. Discard the stuff in the sieve and reserve the cream until needed. Place a piece of plastic wrap directly on the surface of the cream to prevent the formation of a skin.
- For the potato crust, simply combine the potato flakes, salt, garlic powder, dry dill, pepper, and fresh dill in a bowl. Mix together and reserve until needed.
- Place two large skillets in the oven and heat for 15 minutes.
- When you are ready to cook, dry the pieces of halibut and dredge them in the potato crust mixture.
- Remove the hot skillets from the oven and place over medium high heat. Pour about four tsp of vegetable oil into the skillet and then place fish in the skillets. Do not crowd the pans. Allow the fish to cook in the oil until the bottoms are golden brown and crisp-looking.
- Gently flip the fish over and then put the pans into the oven and cook for about 7 minutes per inch of thickness at the thickest part of the fish.
- When cooked, remove the fish to the serving dishes and pour some of the garlic cream into the hot pans. When cream is hot, pour it over the cooked fish. Serve with roasted garlic mashed potatoes and roasted broccoli.
I know, this seems like a lot of steps, but it really does come together relatively quickly. You can roast the garlic and make the garlic cream sauce ahead of time if you're having a dinner party and then all you've got to do is cook the fish and you're set to impress your guests.
Hope you enjoy this one. Stay tuned for a delicious post tomorrow on how to use the leftovers from this recipe (if you're lucky enough to have leftovers!).
Happy Cooking my Friends!